I knew it was going to be a good day when I smelled this curry cooking in the house when I was younger.

Takes me back to the coastal areas back in India, and there’s no seafood like Goan seafood😍

I don’t always find all the ingredients for this in America but here’s my take on it and I try my best. 

Ingredients🌿 – Serves 3 

– 1/2 lbs of shrimp 

– 1 whole yellow potato diced

– 2 tomatoes diced 

– 1 medium onion diced

– 1 Thai green chilli finely chopped 

– 2 teaspoons ginger paste

– 2 teaspoons garlic paste

– 1 teaspoon paprika

– 1 teaspoon chilli powder

– 2 tablespoons garam masala 

– 2 tablespoon Indian meat masala ( if you can’t find this just double the garam masala) 

– 2 cups of coconut milk 

– 3 whole pepper corns

– 2 bay leaves 

– 1 cup water

– Salt 

– 1 lime

– Olive oil

– Cilantro 

How to – Marinate the shrimp with 1 teaspoon of ginger paste & 1 teaspoon of garlic paste, chilli powder and half a limes juice, and some salt. Let that sit for 1-3 hours. 

In a pot heat up some olive oil, and sauté the Thai green chilli, bay leaves, peppercorn with onions and potatoes. Add the 1 teaspoon of the ginger and garlic paste each. Cook for 3-5 minutes until onions are soft. 

Add in the tomatoes and mix well. Add in the paprika, garam masala, meat masala. Bring to a boil. Then add the shrimp and cook for about 3 minutes. 

Add the coconut milk and water and mix together.

Bring to a boil and turn the heat down to medium and cook for about 20 minutes or until the potatoes are soft. Taste and add salt accordingly. 

Squeeze some lime juice on and add chopped cilantro. 

Serve with naan, roti or rice! Enjoy✨🍛🍤😍🌿

Ingredients🌿 : Serves 3-4 people 

For the chicken : 

– 5 boneless chicken thighs 

– 4 Hatch Green Chile peppers also called New Mexican peppers 

– Olive oil 

– 2 cloves of garlic diced

– 1 can of cream of mushroom soup (10.5 oz) 

– 1 medium onion thinly sliced 

– 4 bay leaves 

– 4 cloves 

– 4-5 whole peppercorns 

– 1/2 teaspoon paprika 

– 1 cup milk 

– 1/2 cup parmesan cheese grated 

– Salt 

– 1 chicken broth

– French fried onions 

For the tomato rice 

– 2 cups of white rice

– 4 cups of chicken broth 

– 2 tablespoons of butter

– 3 bay leaves

– 3 cloves

– 1/2 onion diced

– 1 can of tomato paste (8 oz) 

– 1 Lime

– Chopped parsley

How to – Charr your green chiles on an open flame for about 3 minutes each, use tongs! And then throw them in the air fryer for about 10 minutes. Until the skin is blackish and the pepper is soft. Cut them open and make sure you take all the seeds out. And then chop up the peppers. 

In a oven safe dish/ Dutch oven, heat up some olive oil, add the garlic, bay leaves, cloves, pepper corns, and onion. Sauté for about 2-3 minutes on medium heat. Add in the peppers. Mix well. Then add the paprika and salt. And the chicken, Parmesan and milk. Cover and bring to a boil. 

Set the oven to 350. Once it’s done heating, place the chicken mixture in a 

microwave safe dish in the oven for 25 minutes. 

Once cooked, take it out and add fried onions on top. 

For the tomato rice – In a pot, heat up the butter, bay leaves and cloves. And add the rice. Add the tomato sauce. Sauté together for about 3 minutes. Add the chicken broth, cover and bring to a boil. 

Cook for 15 minutes or so until rice is cooked and then squeeze a fresh limes juice on top. 

Add chopped parsley on the rice and chicken. Serve together or separately, it’s delicious either way 😍✨

When I think of delicious Indian street food, this is what comes to mind. 

The days my mom decided to bless us with this as our meals used to be some of my favourite memories. Just the aroma…oof🤤😍 

Pav meaning bread and bhaji is cooked vegetables. A simple name for a dish that’s got so much to it. 

Ingredients🌿 : Makes 4-5 servings 

– 8 Deli Kaiser Rolls, (closest thing to pav from India that I found in America) 

– 5 tablespoons of Everest brand Pav Bhaji mix (find on amazon or Indian grocery store) 

– 3 Yukon potatoes 

– 3 tomatoes diced

– 3/4th of large red onion diced

– 1/4th red onion diced for topping

– 2 cups of peas 

– 1.5 cups of diced carrots 

– 3-4 cups of water 

– Salt 

– 2 diced Thai green chillies 

– 3 teaspoons of red chilli powder

– 2 tablespoons of garlic paste

– 3 tablespoons of oil

– Slab of butter or more

– Cilantro

– Lemon juice 

How to – In a large pot, bring some water to boil and add your potatoes to cook for about 12 minutes. 

Take the potatoes out and peel off the skin, cut them up to mash later. 

In a large skillet, heat up some oil, sauté  diced Thai green chilli, garlic paste, onions and tomatoes. Add in the salt and red chilli powder. Add in your peas and carrots. Cook for 6-7 minutes on medium heat. 

Add in your potatoes and mash them in the mixture. Make sure you mash some of the other veggies as well. Add in your pav bhaji masala mix. Mix well. Add 3-4 cups of water. Stirr. Let it cook and boil for 5 minutes. And taste to see if it needs more masala. Add salt, as you taste. Cook for 8 more mins on medium heat. Cover the skillet. 

For your pav (bread), on a pay add some butter and toast the bread. 

When serving, add the bhaji on to your place and top with butter, red onions, Thai peppers,cilantro. Squeeze some lemon on top. Serve with the pav and enjoy😍 

This is my favorite go to sauce to use on wraps, sandwiches, eggs and honestly I throw it on everything. It’s great eat with just chips too, especially at parties!

Ingredients🌱: 

– 3 medium sized tomatoes (cut them in halves)

– 4 long Chile de Arbol (dried red peppers) 

– 4 garlic cloves 

– 3 tablespoons olive oil 

– Salt to taste

– 3 or 4 chipotle peppers (Goya) 

– Parsley 

How to : Heat the oil in a pan, and add your tomatoes, chile de arbol and garlic. Set the flame to medium heat

Put a lid on it make sure you don’t burn yourself. Make sure you’re mixing everything around and not burning the garlic. Fry for about 7-10 minutes. 

Add the fried mixture from the pan with the oil to the blender. Throw in your chipotle peppers, and then blend. Add salt to taste, and blend again until it’s a purée. Throw on some chopped parsley on top. 

Et voila! Quick, easy & so delicious. 

You can eat it with chips, crackers, veggies, on ANYTHING really. 

Hope you like it 🤩🌶

Chicken wings + Indian flavours? 🥳 You already know this is about to be amazing! 

Ingredients 🌿🍗: This recipe is for about 5 flats and 5 drumsticks

– Chicken wings 

– 1 cup plain yoghurt

– 2 teaspoons salt

– 4 teaspoons garam masala 

– 1 teaspoon cumin powder 

– 2 teaspoons paprika 

– 1 teaspoon cayenne pepper 

– 3 teaspoons bbq sauce ( I used Stubb’s bbq sauce) 

– 1 teaspoon black pepper 

–  1 lemon 

– Cooking spray

– Finely chopped parsley 

How to : For the marinade, in a bowl mix together the yoghurt, garam masala, salt, black pepper, cayenne, paprika, cumin and bbq sauce. Add the wings and coat them completely with the marinade. Squeeze half a lemons juice on top. Mix. Let sit for 4-5 hours 

In a convention oven or regular oven, spray the wings and the rack with cooking spray. Bake at 400 degrees Fahrenheit for 30-40 minutes.  Turn them over halfway to cook evenly. 

Once done, sprinkle on the parsley and squeeze the rest of the lemons juice on.